Carbohydrates are fuel for living machines.

Transcription

1 Carbohydrates are fuel for living machines.

2 2.7 Carbohydrates include macromolecules that function as fuel. Health topics of the year Low-carb diet? Hi-carb diet? What are carbohydrates? Carbo-loading? Fiber intake?

3 Four Types of Macromolecules Carbohydrates Lipids Proteins Nucleic acids

4 Carbohydrates C, H, and O Primary fuel for organisms Cell structure

5 Energy is in the chemical bonds!

6 2.8 Glucose provides energy for the body s cells. Fuel for cellular activity Stored temporarily as glycogen Converted to fat

7 Glucose Most carbohydrates ultimately converted into glucose Blood sugar

8 What is carbo-loading?

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10 2.9 Many complex carbohydrates are time-released packets of energy. More than 1 sugar (monosaccharide) unit Disaccharides sucrose lactose Polysaccharides starch cellulose

11 Chemical Fuel Preliminary Processing

12 Starch > 100 s of glucose molecules joined together Barley, wheat, rye, corn, and rice Glycogen animal starch

13 Complex Carbohydrates Time-release fuel pellets

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15 2.10 Not all carbohydrates are digestible. Chitin Cellulose

16 Insert new fig 2-26

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18 Fiber Roughage Colon cancer prevention/reduction Termites ecological role

19 Lipids store energy for a rainy day.

20 2.11 Lipids are macromolecules with several functions, including energy storage. Why does a salad dressing made with vinegar and oil separate into two layers shortly after you shake it? Hydrophobic Hydrophilic

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22 2.12 Fats are tasty molecules too plentiful in our diets. Glycerol: head region Fatty acid tails Triglycerides

23 Fat molecules contain much more stored energy than carbohydrate molecules.

24 Saturated and Unsaturated Fats # of bonds in the hydrocarbon chain in a fatty acid Health considerations

25 2.13 Cholesterol and phospholipids are used to build sex hormones and membranes. Not all lipids are fats The sterols

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27 Phospholipids and Waxes Phospholipids are the major component of the cell membrane. Waxes are strongly hydrophobic.

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29 Proteins are versatile macromolecules that serve as building blocks.

30 2.14 Proteins are bodybuilding macromolecules.

31 Amino Acids Twenty different amino acids Strung together to make proteins

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33 2.15 Proteins are an essential dietary component. Growth Repair Replacement

34 Food labels indicate an item s protein content. Why is this insufficient for you to determine whether you are protein deficient, even if your protein intake exceeds your recommended daily amount?

35 Complete Proteins Have all essential amino acids Incomplete proteins Complementary proteins

36 Insert new fig 2-38

37 2.16 A protein s function is influenced by its three-dimensional shape. Peptide bonds

38 The sequence of amino acids Primary Structure

39 Secondary Structure Hydrogen bonding between amino acids The two most common patterns: twist in a corkscrew-like shape zig-zag folding

40 Tertiary Structure Folding and bending of the secondary structure Due to bonds such as hydrogen bonds or covalent sulfursulfur bonds.

41 Quaternary Structure When two or more polypeptide chains are held together by bonds between the amino acids on the different chains. Hemoglobin

42 Egg whites contain much protein. Why does beating them change their texture, making them stiff?

43 Egg whites contain much protein. Why does beating them change their texture, making them stiff?

44 2.17 Enzymes are proteins that initiate and speed up chemical reactions.

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47 Activation Energy Chemical reactions occurring in organisms can either release energy or consume energy. In either case, the reaction needs a little push in order to initiate the reaction called activation energy. Enzymes act as catalyst by lowering the activation energy.

48 An enzyme can reduce the activation energy in a variety of ways. 1. By stressing, bending, or stretching critical chemical bonds 2. By directly participating in the reaction 3. By creating a microhabitat that is conducive to the reaction 4. By simply orienting or holding substrate molecules in place so that they can be modified.

49 Classroom Catalyst Why can t we digest cellulose?

50 The polysaccharides amylose and cellulose are both made of glucose. Why can t the enzyme salivary amylase breakdown both? 1. The orientation of the covalent bonds are different. 2. The active site of the enzyme cannot bind to glucose. 3. The enzyme cannot digest cellulose at normal body temperatures (32 o C). 4. The covalent bonds in cellulose are stronger than in amylose.

51 Take-home message 2.17 Enzymes are proteins that help initiate and speed up chemical reactions. They aren t permanently altered in the process but rather can be used again and again.

52 2-18 Enzymes regulate reactions in several ways (but malformed enzymes can cause problems).

53 The rate at which an enzyme catalyzes a reaction is influenced by several chemical and physical factors. Insert new figure 2-43, preferably broken into 4 stepped segments

54 Insert fig 2-43, pt 2

55 Insert fig 2-43, pt 3

56 Insert fig 2-43, pt 4

57 Misspelled Proteins Incorrect amino acid sequence Active site disruptions Phenylketonuria Insert fig 2-44 to right

58 Why do some adults get sick when they drink milk?

59 Nucleic acids store information on how to build and run a body.

60 2.19 Nucleic acids are macromolecules that store information. Insert fig 2-45

61 Two Types of Nucleic Acids Deoxyribonucleic acid (DNA) Ribonucleic acid (RNA) Insert fig 2-45 to right Both play central roles in directing the production of proteins.

62 Information Storage The information in a molecule of DNA is determined by its sequence of bases. Adenine, guanine, cytosine, and thymine CGATTACCCGAT

63 Learning Objectives Describe what atoms are, their structure, and how they bond. Understand water s features that help it support all life. Describe carbohydrates their structure and function. Describe lipids their structure and function. Describe proteins their structure and function. Describe nucleic acids their structure and function.